Two-Melon Terrine

Directions

1. 1
   Put the water in a small pot over high heat and bring to a boil.
2. 2
   Pour the hot water into a blender and carefully turn the blender on low.
3. 3
   Increase the speed until a vortex forms; then slowly sprinkle the pectin into the water.
4. 4
   Make sure the lid is secure and increase the speed.
5. 5
   Blend for 5 minutes.
6. 6
   Pour into a small bowl and reserve until needed.
7. 7
   Skim off and discard any foam that may collect on the surface.
8. 8
   Cut the top and bottom off of each melon.
9. 9
   Stand them on end and carefully cut away the exterior skin and rind from top to bottom.
10. 10
    Cut into quarters and scrape the seeds and juices into a small bowl.
11. 11
    Trim each melon quarter into as thick a plank as possible with flat sides.
12. 12
    Place all the melon trimmings in the bowl with the seeds; set the bowl aside.
13. 13
    Season the planks lightly with salt.
14. 14
    Put each melon plank into separate vacuum-seal bags and seal on high pressure.
15. 15
    This process will weaken the cell walls and allow for the calcium to penetrate the fruit.
16. 16
    Put the melon seeds, juices, and trimmings in a blender and turn on low to begin breaking up the flesh.
17. 17
    Increase the speed to medium so that the juices are released and the seeds remain intact.
18. 18
    Strain the mixture through a fine-mesh strainer, pushing on the solids to extract the juice.
19. 19
    Weigh this liquid and calculate 0.5 percent of its weight.
20. 20
    Weigh out that amount of calcium lactate.
21. 21
    Put the juices into a clean blender and add the calcium.
22. 22
    Turn the blender on medium speed and blend for 2 minutes to disperse and dissolve the calcium.
23. 23
    Turn off the blender and reserve the juice.
24. 24
    Cut open the vacuum bags and divide the melon between two new vacuum bags.
25. 25
    Add the calcium-enriched melon juice and vacuum seal the bags.
26. 26
    You may not need all the juice.
27. 27
    Let the melon infuse for 5 minutes.
28. 28
    Cut open the bags and remove the melon planks.
29. 29
    Pat them dry and lay them out in a row.
30. 30
    Use a pastry brush to apply the pectin to the honeydew planks and then place a cantaloupe plank on top of each.
31. 31
    Place the stacked melon planks in vacuum bags and seal on high pressure.
32. 32
    The vacuum sealing will apply a uniform pressure on the melons and keep them together so they will glue tightly.
33. 33
    Place the bags in the refrigerator for several hours or ideally overnight.
34. 34
    Once the melon has had time to set, cut open the bags, remove the melon, and trim the planks to make clean, sharp edges.
35. 35
    At this point you will have four rectangles of two-melon terrine.
36. 36
    The terrine may be diced or sliced and even gently warmed in the oven or on a grill before serving.